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• 6 January 2026

  Impacts of timing of nitrogen addition on Chardonnay fermentations sequentially inoculated with Metschnikowia pulcherrima and Saccharomyces cerevisiae

  Ipek Aktuna, Jonathan D. Brumley, G. Candan Gurakan, Charles G. Edwards

  Vol. 60 No. 1 (2026): OENO One
• 28 October 2025

  Detoxification capabilities of copper and pesticides by winemaking yeasts

  Tristan Jacqui, Amandine Deroite, Céline Raynal, Anne Julien-Ortiz, Carole Camarasa

  Vol. 59 No. 4 (2025): OENO One
• 27 November 2025

  Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine

  Benjamín Kuchen, Érica Yanina Ocampo, Lina Paula Pedrozo, Yolanda Paola Maturano, Gustavo Juan Eduardo Scaglia, Fabio Vazquez

  Vol. 59 No. 4 (2025): OENO One
• 1 October 2025

  Use of Oenococcus oeni biofilm for wine malolactic fermentation management

  Marianne Gosset, Magali Garcia, Christine Roques, Patricia Taillandier

  Vol. 59 No. 4 (2025): OENO One
• 10 February 2026

  Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine

  Marcos Paolinelli, Laura Martínez, Victoria Brond, Ricardo García, Santiago Sari, Aníbal Catania, Martin Uliarte, María Cecilia Lerena, Selva Valeria Chimeno, Sandra García Lampasona, Mariana Combina, Laura Analía Mercado

  Vol. 60 No. 1 (2026): OENO One
• 19 September 2025

  Influence of sulphur dioxide management on microbial populations during wine ageing

  Sara Windholtz, Cécile Miot-Sertier, Julie Maupeu, Amélie Vallet-Courbin, Marine Lucas, Edouard Pelonnier-Magimel, Valérian Duarte, Stéphane Becquet, Emmanuel Vinsonneau, Patrick Lucas, Isabelle Masneuf-Pomarede

  Vol. 59 No. 3 (2025): OENO One
• 13 August 2025

  Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study

  Laurie Favieres, Marion Bastien, Céline Poncet-Legrand, Thierry Doco, Aude Vernhet, Teddy Godet, Valérie Noelleau, Stéphanie Roi, Stéphanie Carrillo, Nathalie Sieczkowski, Julie Mekoue, Peggy Rigou

  Vol. 59 No. 3 (2025): OENO One
• 20 January 2026

  Exploring microbial variation in Grenache vineyards of different ages: A case study from Ribera del Jiloca

  Pilar Herrero, Carlos Escott, José Antonio Suárez-Lepe, Carmen López

  Vol. 60 No. 1 (2026): OENO One
• 7 January 2026

  Impact of flash release treatment of lees on mannoprotein content during white wine ageing

  Stéphanie Roi, Alain Samson, Florence Jacques, Soline Caillé, Anne-Claire Bonneau, Kévin Sanguy, Jean-Luc Favarel, Thierry Doco

  Vol. 60 No. 1 (2026): OENO One
• 5 January 2026

  A first characterisation and classification of Montalcino wines in relation to production areas: combination of destructive, non-destructive and chemometrics analyses

  Gianmarco Alfieri, Riccardo Riggi, Margherita Modesti, Beatrice Annesi, Fabio Mencarelli, Diana De Santis, Andrea Bellincontro

  Vol. 60 No. 1 (2026): OENO One
• 29 September 2025

  Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines

  Nikolaus Schlögl, Doris Rauhut, Beata Beisert, Sezer Sari, Phillip Eder, Christian Philipp

  Vol. 59 No. 3 (2025): OENO One
• 9 January 2026

  Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions

  Alice Argentero, Ella Tyson, Lucas Suc, Frédéric Véran, Mathilde Bauducel, Alain Samson, Soline Caillé, Peggy Rigou, Laetitia Mouls

  Vol. 60 No. 1 (2026): OENO One
• 2 January 2026

  Red wine pilot-scale vinification assisted by pulsed electric fields: effect on sensory and physico-chemical quality of Syrah and Tempranillo varieties (Vitis vinifera L.)

  Simone S. Carlos, Luís M. Redondo, Mafalda Aguiar-Macedo, Joana Granja-Soares, Jorge M. Ricardo-da-Silva, Filipa V. M. Silva

  Vol. 60 No. 1 (2026): OENO One